I am of the opinion that a subtle caramel note in the background of an IPA is a good thing. Also share the common perception that sweetness clashes with the overall profile of a good IPA.
I see recommendations to use a small amount (if any) light crystal in such beers. But I have been thinking about going in the other direction and using darker/moderate crystal malts in order to get a touch of the caramel with relatively little sweetness.
With the lighter crystals being more “candy-like” in flavor, it seems that these would be better left out.
So for my next attempt I am going to try 2% c80 instead of the c20 my last recipe called for.
Also, for my set-up, I require cara-pils to keep from being too thin, have not had success manipulating thru mash temp. Operating with understanding cara-pils will not provide any significant residual sweetness, even though technically a “crystal”.
90% 2 row
4% carapils
4% wheat
2% c80
I am also considering using flaked barely to cut the carapils, if that will also help with body amy maybe aid in avoiding unwanted sweetness???
So, longwinded way to get to question… What are your preferred techniques to establish enough body and malt backbone with a touch of caramel, but keep dry as possible?
After experimenting quite a bit a couple years ago, I settled on 3% C40 in my house APA recipe. I don’t see the point of lighter crystals, because they seem to only add sweetness. I could see darker crystals being interesting in very small quantities. Great Lakes BC use C45 and C77 in Burning River, which is one of my favorite APAs.
I also use 3% carapils in my APA. I am very sensitive to sweetness in beer, and don’t get any residual sweetness from it.
During my experimentation I had found that Munich leaves a strange sweetness that I don’t dig in an APA–even in small percentages. I’ve since settled on 20% Maris Otter to add a little more depth.
I’ve never really settled on a house IPA recipe, but I typically prefer IPA’s with no crystal, unless the recipe also includes rye.
My standard AIPA is about 10% C60. I like it and it doesn’t affect attenuation or dryness if you plan for it. I’ve even used about 5-8% Special B and found I really liked the results. There are people who rail against crystal in an IPA, saying it makes the beer too sweet. But if you use the correct mash temp, yeast, water treatment and hopping, all the crystal does is add flavor.
By water treatment, are you primarily referring to sulfate level?
For IPA I use the Brunwater PA profile for sulfate, chloride, calcium and magnesium. I start with RO water, and I do not add back a whole lot of bicarb, even though his PA bicarb level is something like 100 (if memory serves). My understanding has been that so long as you manage pH, the bicarb is just whatever it is…
By water treatment, are you primarily referring to sulfate level?
For IPA I use the Brunwater PA profile for sulfate, chloride, calcium and magnesium. I start with RO water, and I do not add back a whole lot of bicarb, even though his PA bicarb level is something like 100 (if memory serves). My understanding has been that so long as you manage pH, the bicarb is just whatever it is…[/quote]
Yeah, mainly sulfate. I only worry about bicarb if I’m making a very light colored beer. Otherwise, pH adjustments will deal with it.
My house IPA is 4% c60L and 6% carapils and I don’t find it sweet. It’s also 87ibu. My ryePA I don’t use crystal per say but I use 6% caramunich 72ibu, not sweet either a little more bite than the IPA though.
Depends on the hops. I used about 5% C-40 in my standard IPA with American hops (C’s, Simcoe, Citra, etc.). But I use about the same amount of C-20 when using Australian and New Zealand hops. I like the more “candy-like sweetness” of c-20 with those fruitier, more tropical hops. Just a personal preference. Rest of the grain bill is usually 90% 2-row, 5% Munich 10L.
